I didn't move to Mazatlán for food – but it was one of the main reasons I didn't leave. And I first came here on a better research trip My kitchenMy James Beard Award-winning, Regional Mexico Cookbook. I hear whispers that the shrimp of mazatlán is the best of Mexico – probably the best in the world. I doubt, but surprised. And then I tasted it. Sweet, soft, cold from the ocean, a perfect car for lime and lots of chiles. That was the beginning of my love for the city, resulting in my move here by 2020.
Since then, this city works every corner of my life and usual. I live a few blocks from the ocean, where the fishermen took their boats before dawn and soon bought their catching – sweet scallopes and stivachiles, straight from the beach, restaurants, and restaurants. (People eat seafood here in the morning Because if it's in the best.) I walked by Mercado and pass stalls that raise tomatoes, always ripe sauce, the refined areas are still out of wood. Afternoon, winds and tacos appeared full of cabega, tripa, and other meats – and they did not retreat until 3 am
The food is not easy or forced. Time, local, intuitive – a reflection of people who cook it and the land and sea that strengthens it. In the places I love greatly, you can feel the motivation and sazón. There's a tea shop on the street from my house where a young baker taught himself how to make the Laming Pastrals on YouTube. There is a couple from Mexico City that makes Tlacotaos and Tacos with mass more powerful. There is a seafood standing with the best aguachile in the city, expertly shrimp in butterfise, and three funny beautiful living rooms. These restaurants not only follow tradition; They extend it, it makes it easier, making it their own.
I ate each corner of this city. From the strongest stalls to the most open cafes. These are the places I repeat. Places to taste like Mazatlán. The areas of taste house.
This Serene Tea Salon began as a plant full of plant focused on Chai, Matcha, and vegetable dishes. Then it hired José Armando Arllano, a self teaching local baker who adapted European pastries by curiosity and determination.
I love to come here because I'm a greater pastry obssive with high standards and zero self control.
His ham and cheese croissant a revelation; Made with the dough beaten by the Muajillo Chile Butter, it cooks in crispy, Spicy layers wrapped in Salat Ham and Cheddar. It tastes like a flaky, miracle of porky. Bostock – a Frangipane (almond cream) the mainly brioched – a perfect hybrid of French toast and Almond Croasantant. The two decades, greatly satisfactory, and often lost before noon.
I came for the pastries, but Hojicha lates (roasted green tea), Matcha, and feeling of calm I stayed there.
For Tip: Take the afternoon, Casake does my two favorite Burger in the city: a barbecue's cow bomb, while a quinoa-veggie kiss in a bun. Some days I need meat. Some days I need plants. Yes, I'm a Gemini.
Constitution 620, Historic Center. Open from 8 am to 4 PM, Wednesday to Monday; Sry Systed Tuesday
Aguachile, a dish born in Sinaloa and more perfected in Mazatlán, a spy bit, cucumber siches, cucumber, red creamy avocado. After testing versions everywhere from the fancy restaurants in plastic-stools are whiteestos, I will go back to the papá repeat.
I love to come here because it's the best aguachile in Mazatlán – and I've made the research.
Just north of Centro, this casual, Super local restaurant wipes the grilled grill – thinly is to hold each drop “Chile” Agua. “It's cold, spicy, salt, and wildly fresh, perfect in crispy tosttadias or a bunch of saltines (a green SALSAS: and a deeper, umami-based salsa negra. I use all three.
My ideal bite? One-half Tostada, a giant slimp shast slice, half a cucumber, some avocado, a spoonful of salsa, and a sliver of red onion. This is crunchy, creamy, tangy, beautiful, and ice-cold – basically equivalent to leaping sea in August.
For Tip: To create ceviche, peru gift in the world, chefs allow the fish to “cook” in Citrus for several minutes or sometimes. Aguachile skips waiting, which pointed out the fresh fresh shrimp once it was made.
Antonio Rosales 2104A, Mazatlan. Open from 10:30 am to 5:30 pm, Thursday until Monday; Closed Tuesday and Wednesday
Marisiscos Piquillas is one of the useless qualities in the neighborhood where you can settle down a white plastic seat beneath the trees, and let the hours come. It's casual and deeply local, with sidewalk seating, friendly staff, and the kind of laid-back energy that makes you want to order another round just to keep the vibe going. Bring a date, bring your friends, bring your book – it all works here.
I love to come here because a perfect afternoon involves ocean, beer, and zero urgent.
The menu raises Baja-ish with light, tempura-style seafood tacos serving good blue corn tortillas. But the standout, for me, is taco de chicharrón y Pulpo: Fatty, crispy pork belly paired with gentle over incopus and spling on salsa verde. Seems to be troubled. It is. And it works.
The restaurant also made a Tostada de Chile Morita putting Smoky Peanut Salsa with cucumber, onions, and cooked) and octopus; Combination of textures is incredible. And while Aguachile de Chile Morita may not be more traditional in the city, more meaningful and just enough beautiful, hot heat in Chile Morita.
For the tip: Choose beers from Cervecería next door and mark yourself in the shadow. You don't leave whenever.
Miguel Alemán Avenue 915, Centro, Mazatlan. Open from noon to 8 pm, Tuesday to Sunday; Closed Monday
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The name did not lie – these taco cart-mets-open-restaurant airborne surpassing Tacos. By 4pm, the team burned the grill in a busy street corner near the beach, and it warmed up to midnight.
I love to come here because some nights are made for cabeza and tripitas, and this place is the unchangeable king of tacos after dark.
Customers Order Their Meat of Choice (six Kinds, If You're Counting) and Preferred Format: Tacos (Maíz or Harina), Vampiros (Rippled, Crispy Tortillas, Chorreadas (Corn Gorditas with Asiento de Puerco and Queso Chihuahua), or Quesadillas (Flour Tortillas with Melty Cheese and Meat). My movement is a quesadilla flour with cabegaza (rich, fell beef) and a plus crispy treda quesadilla on the side, but any route you take, you have in good hands.
But this is not the food – it's all vibe. The smells of carne asada, cabeza, tripa, and al pastor fill the air, while the band sounds flow from speakers in cars and sidewalk speakers. It is open, loud, happy, and completely contagious, the ideal stop after a night of dancing, karaoke, beers beers, or cruising in malecón. You sit shoulder to shoulder with friends, family, and strangers, inhaling carne and laughter on the same extent. It's not just a taco stop. It's a Mazatlán ritual.
For the tip: There is always carne asada or al pastor fresh in tromp, but never sleeps in custardy sessions (a strong secret substance when it belongs to a rich, like a rich one, like a rich one, as a rich, fallen rich.
Second Calle Carvajal 3057-C, Reforma. Open from 4pm to 2 or 3 in the morning, Tuesday to Sunday; Closed Monday
La Chilanga es a restaurant of Mexican town-bearing of their magua, recipes, and CDMX residents) Spirit of Mazatlán. They were Nixtarze and grind their own corn, and built the menu around the classmates full of mass-rich like goanditas, tlacoyos, huaraches, sophing, and more.
I like to come here because CDMX cravings hit the hitting if you are 600 miles away.
My perfect order? The Gordita de Chicharrón Preensado – Those who are broken, fat bits of pork pressed to the masses are pleasure. The runner up is to be quesadilla de huitlacoche with oaxacan cheese, folded in a thick, chewy tortilla like corn. And then there is Pambazo, probably one in Mazatlán: a soft cloth on the fabric of the GUAJILLO Chile sauce, healing into toalizo, potatoes, lettuce, cream, and queso. Trust and beautiful, and it calls me.
For the tip: The masses here are made from nixtamalized corn growing in the volcanic land of central Mexico, not the clears, hot bitterly bold from the north. That means every tortilla, Gordita, and Huarach actually liked something.
Carvajal 2501, Centro, Mazatlan. Open from 9am to 6 pm, Tuesday to Sunday; Closed Monday